Chicken Stew
A thick, cozy one-pot chicken stew with a butter-and-flour roux that turns broth into glossy gravy, loaded with tender chicken thighs, Yukon Gold potatoes, and classic mirepoix.
Equipment
- Large Dutch oven or heavy-bottomed pot - 5 to 6 quart / 5 to 6 liter capacity
- Chef's knife - For chopping chicken and vegetables
- Wooden spoon - For stirring and scraping up browned bits
- Cutting board - Ideally a large one for prepping vegetables
- Measuring cups and measuring spoons
- Instant-read thermometer - To confirm chicken reaches 165°F (74°C)
- Small bowl - For tossing chicken with flour
Ingredients
- 2 lbs boneless, skinless chicken thighs - 900 g, cut into 1.5-inch (4 cm) chunks
- 1.5 tsp salt - divided, plus more to taste
- 0.5 tsp black pepper - divided
- 3 tbsp all-purpose flour - divided
- 2 tbsp olive oil - divided
- 3 tbsp unsalted butter
- 1 large yellow onion - diced
- 3 medium carrots - peeled and sliced into 0.5-inch (1 cm) rounds
- 3 stalks celery - sliced
- 4 cloves garlic - minced
- 1.25 lbs Yukon Gold potatoes - 565 g, cut into 1-inch (2.5 cm) cubes
- 4 cups low-sodium chicken broth - 950 ml
- 1 tsp dried thyme
- 0.75 tsp dried rosemary - crushed
- 2 dried bay leaves
- 0.5 cup heavy cream - 120 ml
- 2 tbsp fresh parsley - chopped, for finishing
Instructions
- Place the chicken chunks in a small bowl and sprinkle with 1 teaspoon of the salt and 0.25 teaspoon of the black pepper. Add 1 tablespoon of the flour and toss until every piece is lightly and evenly coated.
- Heat 1 tablespoon of the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the chicken in a single layer, working in two batches if needed, and sear undisturbed for about 3 minutes per side until golden. Remove to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pot. Add the diced onion, carrots, and celery, then cook for about 5 minutes, stirring occasionally, until they begin to soften. Scrape up any browned bits, then stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the 3 tablespoons of butter to the vegetables and let it melt completely. Sprinkle in the remaining 2 tablespoons of flour and stir constantly for about 2 minutes until the flour loses its raw smell and coats the vegetables in a pale paste.
- Pour in the chicken broth slowly, stirring the whole time to dissolve the roux and prevent lumps. Add the cubed potatoes, dried thyme, crushed rosemary, and bay leaves. Return the browned chicken and any juices to the pot, then stir in the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring once or twice, until the potatoes are fork-tender and the chicken is cooked through to 165°F (74°C).
- Uncover the pot and let the stew simmer for 5 to 10 more minutes to reduce and thicken the broth. Remove and discard the bay leaves. Turn off the heat and stir in the heavy cream until the broth turns silky. Taste and adjust salt and pepper, then stir in the fresh parsley just before serving.
Notes
- Do not skip the browning — the golden crust on the chicken adds savory depth you cannot get from raw meat dropped straight into broth.
- Use thighs over breast when you can; thigh meat stays juicy through a long simmer, while breast can dry out and turn stringy.
- Cook the roux properly for a full 2 minutes until the flour loses its raw taste, otherwise the stew will carry a chalky, pasty flavor.
- Choose waxy potatoes like Yukon Gold or red potatoes; starchy russets tend to fall apart and cloud the broth.
- Simmer uncovered at the end — this step is the difference between a thin soup and a proper stew.
- Add cream off the heat to stop it from curdling or breaking.
- Salt in layers: season the chicken, then the broth, then adjust at the end for far more flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; the stew tastes even better the next day.
- Freeze for up to 3 months, but freeze before adding the cream since dairy can separate when thawed; stir in fresh cream while reheating.
- For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend or thicken with a cornstarch slurry at the end.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 24gProtein: 31gFat: 19gSaturated Fat: 8gSodium: 620mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!